The Physiology of Taste
Brillat-Savarin's The Physiology of Taste, translated by M. F. K. Fisher. New York: Knopf, 1974. First printing, thus. This pairing of two of the greatest food writers of all time provides a wealth of ideas about our human interaction with food. From digestion, sleep, dreaming and the erotic influence of truffles to obesity and women who allow themselves to get too thin, the subjects of these musings still seem universal.